This one-pot lentil bolognese is an easy yet so flavourful meal that freezes perfectly! You can cook it, freeze it and warm it up in busy days! Green lentils really pair perfectly with this tomato sauce and all the remaining spices.
I recently shared one of my favourite veganized recipes – Vegan Portuguese Feijoada – so I decided it was time to share my second favourite veganized recipe – the one-pot lentil bolognese.
Why you’re going to like this One-Pot Lentil Bolognese
Extremely delicious – If you are missing the non-vegan bolognese, this is the perfect meal for you. The flavour is so similar to the non-vegan version of it or, I would even say, it is even better!
Easy to make – You don’t need to be the best cook to make this recipe! All you need is one pot, the ingredients, and to mix them all up
Perfect for meal prep – You can cook it, freeze it and than take it out in any busy day!
INGREDIENTS FOR THE ONE-POT LENTIL BOLOGNESE
- 500 g cooked or canned green lentils
- 4 carrots
- 2 red onions
- 200g frozen spinach
- 1 Tbsp tomato paste
- 1 Tbsp miso paste
- 300 g tomato passata
- 1 Tbsp nutritional yeast
- 1 Tbsp balsamic vinegar
WHAT ABOUT THE SPICES?
- 1 tsp fennel seeds
- 2 tsp oregano
- 2 tsp basil
- 2 tsp rosemary
- Pinch of black pepper
- Pinch of salt
HOW TO MAKE THIS ONE-POT LENTIL BOLOGNESE?
Start by adding the fennel seeds to the pan and frying for 2 minutes on medium heat.
Next, add the onions, tomato paste and spices and fry for 10 minutes in medium heat.
Now, add in the carrots and spinach, miso paste, balsamic vinegar and tomato passata and cook on medium heat for 10 minutes or until the spinach and carrots are cooked. Add in the lentils and mix well.
Let’s talk replacements
Green lentils
These are usually super simple to find but if you can’t find them, you can replace them with brown lentils.
Personally, I would avoid using red lentils for this recipe. You would miss the meaty texture as they are much softer than both the green and brown lentils.
Carrots and spinach
The carrots and spinach give a really nice flavour to the dish but are not an essential. If you’d like, feel free to experiment with other vegetables and let me know below how it goes!
Miso paste and nutritional yeast
Nowadays, this is quite easy to find in any supermarket and it really takes this dish to another level!
Storing options
Fridge
This holds super well in the fridge for up to 3 or 4 days.
Freezer
I have frozen this lentil bolognese sooo many times and it is perfect! So really consider it for a meal prep day because you will have a lot of it and you can just freeze for later.
In my opinion, pasta doesn’t freeze super well so just freeze the lentil bolognese without it.
IF YOU TRY THIS LENTIL BOLOGNESE LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @nutsandpumpkin . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
LOOKING FOR MORE ONE POT MEALS THAT ARE QUICK AND DELICIOUS? TRY THESE NEXT!
One-Pot Lentil Bolognese
Ingredients
Ingredients
- 500 gram green lentils cooked or canned
- 4 carrots
- 2 onions red
- 200 gram spinach frozen
- 1 tbsp tomato paste
- 1 tbsp miso paste
- 300 gram tomato passata
- 1 tbsp nutritional yeast
- 1 tbsp balsamic vinegar
Spices
- 1 tsp fennel seeds
- 2 tsp oregano
- 2 tsp basil
- 2 tsp rosemary
- pinch of black pepper
- pinch of salt
Instructions
- Add the fennel seeds to the pan and fry for 2 minutes on medium heat.
- Add the onions, tomato paste and spices and fry for 10 minutes on medium heat.
- Add the chopped carrots, spinach, miso paste, balsamic vinegar and tomato passata and cook on medium heat for 10 minutes.
- Add the lentils and mix well
Wondering what to make next? Try this ones out!
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